- 2 large beetroot (about 300g), peeled, ends trimmed and spiralized into thin noodles
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 medium Maris Piper potatoes (about 300g), peeled, ends trimmed and spiralized into thin noodles
- 1 ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150g smoked mackerel, skin removed and broken into 20 large flakes
- handful of chives, finely chopped
For the horseradish crème fraîche
Heat oven to 200C/180C fan/gas 6.Line two baking trays with baking parchment. Pat the spiralized vegetables dry with kitchen paper and cut any long spirals into shorter noodle lengths then tip into a large bowl with the olive oil and season with salt and pepper.
With your hands, shape the mixture into 20 small circles. Space out between the two baking trays, making sure there is enough space for each rosti to cook evenly. Bake for 20 mins or until firm and crisping at the edges, carefully flipping the rostis after 10 mins.
While the rostis are roasting, mix together the crème fraîche, horseradish, lemon zest and juice and a generous grind of black pepper together in a small bowl.
Top each rosti with a spoonful of horseradish crème fraîche, a piece of smoked mackerel and some chopped chives.